Pumpkin French Toast with Spiced Maple Syrup

This pumpkin french toast is the perfect fall breakfast! Thick brioche bread is coated in a pumpkin custard, cooked until crisp and golden brown, and topped with a warm cinnamon spiced maple syrup.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings slices

Calories 241kcal

Author Toni Dash

Ingredients

For the Spiced Maple Syrup

⅓ cup pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom optional
1 teaspoon pure vanilla extract

For the French Toast

½ cup pumpkin puree use 100% pumpkin (not pumpkin pie filling mix)
2 large eggs
¼ cup whole milk
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 slices thick-cut bread brioche, challah, Texas toast, French toast, etc. Regular or gluten-free bread.
unsalted butter to melt in the cooking pan

Instructions

In a small saucepan, combine the maple syrup, cinnamon, nutmeg, and cardamom. Place the saucepan over low heat and just warm it. Do not bring it to a simmer or boil.
⅓ cup pure maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom
Add the vanilla extract once the syrup has warmed.
NOTE: This makes a small amount of syrup for drizzling. Want more? Double the recipe or serve with some regular maple syrup too.
1 teaspoon pure vanilla extract
In a large shallow bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, cinnamon, and nutmeg. Whisk until smooth and completely combined.
NOTE: if you do not have a large bowl that is also shallow, prepare the coating in a regular mixing bowl and pour it into a shallow bowl to coat the bread before cooking.
½ cup pumpkin puree, 2 large eggs, ¼ cup whole milk, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Preheat a griddle (stove top or electric griddle) or a large non-stick skillet over medium heat. Melt some butter the pan or spray nonstick cooking spray.
unsalted butter
Working one slice at a time, dip a slice of bread into the pumpkin batter, making sure to coat the bread well on both sides– the bread should be coated but not soggy.
6 slices thick-cut bread
Place the bread in the hot skillet and cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining slices of bread.
To keep the French toast warm, place the cooked slices on a baking sheet in a 200F oven for up to 30 minutes. This can help keep breakfast warm while cooking in batches! Serve with a drizzle of the spiced syrup (adds more fall spice flavors).

Notes

Nutrition facts: brioche bread was used for this calculation. Using other types of bread will change the nutrition facts.

To make French toast sticks

If you want to make French toast sticks instead cut the thick bread into 2-inch wide slices, dip and cook as directed.

Make Ahead Option

If you want to get a head start on breakfast you can make the pumpkin coating mixture the might before and store it in a sealed container in the refrigerator. You can do the same with the syrup.

The next morning you'll just need to coat the bread and cook it and rewarm the syrup.

Storing Leftovers

French Toast is best eaten right after it is cooked. However if you have leftover French toast that have not had syrup added you can store them in an airtight container in the refrigerator for 1-2 days. Reheat in a skillet or toaster oven before serving.

Nutrition